Scalloped Potatoes and Carrots

This recipe is adopted from one of the many Moosewood recipe books I purchased while in Ithica, NY. Moosewood is a popular restaurant that features vegetarian cuisine.  Their menus change daily using fresh foods available in the area. This particular recipe is much lower in fat than traditional scalloped potato recipes. Reduce the glycemic index by cooking the potatoes the day before. Changes in the starch happen during the cooling process but don't change the flavor or taste.

Scalloped Potatoes and Carrots

  • 1 cup thinly sliced onions (1 medium onion)
  • 1/4 tsp dried thyme
  • 1 TBS butter
  • 1 1/2 cups evaporated skimmed milk (12-ounce can)
  • 1 1/2 TBS unbleached white flour
  • 1/8 tsp nutmeg
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 cups peeled and thinly sliced potatoes (about 4 potatoes)
  • 1 cup peeled and thinly sliced carrots (about 2 carrots)

Directions:

  1. Preheat oven to 400 degrees.
  2. In a heavy skillet, saute the onions and thyme in the butter on low heat for 5-7 minutes, until translucent, stirring regularly.
  3. In a small bowl whisk together the evaporated milk, flour, nutmeg, salt and pepper.
  4. Lightly oil a 2-quart baking dish.
  5. Combine the potatoes, carrots, and sauteed onions in the dish and pour the milk mixture evenly on top.
  6. Cover tightly with foil and bake for 40 minutes. Lower the heat to 350 degrees, uncover, and bake for about 30 minutes longer, or until the vegetables are tender and the top is golden brown.